Cook

WVU Medicine; Bridgeport (WV); On-site; USD 26,000 - 36,000; Full time

Job summary

West Virginia University Health System is seeking a Cook for its UHC Dietary team in Bridgeport, WV. The role prepares foods for patients, staff, and the public, ensuring quality, portion control, and timely service.

You will follow standardized recipes, maintain sanitation and safety standards, assist with menu cycles, train under supervision, and collaborate with service staff to prevent run-outs and address concerns.

Qualifications

• Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department
• To be completed as established by department: PIC training provided through the County Health Department.

Responsibilities

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines.
• Restocks, cleans and straightens as necessary. Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
• Follows menu cycle, proper portions and standardized recipes preparing food items in batch production.
• Utilizes leftovers, using the first in, first out method.
• Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
• Efficiently serves customer, remains focused on the customer and service throughout the encounter.
• Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
• Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
• On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
• Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
• Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.
• Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
• May be asked to work duties of dietetic assistant and or work lead.

Skills

Food preparation

Sanitation & safety

Inventory & portion control

Attention to detail

Teamwork

Communication

Education

High school diploma or equivalent

Food handlers card

Job description

Below, you’ll find other important information about this position.

Prepares foods for patients, employees, and public as assigned and serves food for patients. Responsible for maintaining high standards of quality food production and portion control to prevent food waste, and responsible for working cooperatively to see that all work is organized and completed in time for service. Maintains high standards of sanitation and safety at all times. Task assignments may include additional food service activities.

MINIMUM QUALIFICATIONS:

• EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department
• To be completed as established by department: (Administered at Department level) 1. Person in Charge (PIC) training provided through the County Health Department.

PREFERRED QUALIFICATIONS:

• EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High school diploma or equivalent.

EXPERIENCE:

• 1. One (1) year experience as a cook.

CORE DUTIES AND RESPONSIBILITIES:

• 1. Cleans and sanitizes all work areas for food production.
• 2. Sets up bars and lines.
• 3. Restocks, cleans and straightens as necessary. Completes cleaning assignments.
• 4. Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
• 5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
• 6. Properly stores, labels and dates leftovers and products to cool. Follows Health Department rules for cooling.
• 7. Efficiently serves customer, remains focused on the customer and service throughout the encounter.
• 8. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
• 9. Documents temperatures and ensures equipment is functioning properly. Alerts facilities and management of malfunctioning equipment.
• 10. On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance.
• 11. Present food items in an attractive and orderly arrangement. Keeps area clean throughout service.
• 12. Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients. During serving period, checks with service staff to determine if more of an item should be prepared to prevent run-outs.
• 13. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by Health Department and departmental policies.
• 14. May be asked to work duties of dietetic assistant and or work lead.

PHYSICAL REQUIREMENTS:

• 1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
• 2. Visual acuity must be unimpaired.
• 3. Hearing within normal range is required.
• 4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

WORKING ENVIRONMENT:

• 1. Exposure to heat and humidity as well as cold.
• 2. Potential for burns from using ovens, fryers and hot pans of food.
• 3. Potential for cuts from using knives.

SKILLS AND ABILITIES:

• 1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.
• 2. Must have basic math skills including addition and subtraction.
• 3. Must have working knowledge of table of measure.
• 4. Basic computer skills.
• 5. Concentrated mental activity is required to organize the work.
• 6. Must be able to respond to changes in work volume throughout the shift.
• 7. Must be able to work some holidays.
• 8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description:

Scheduled Weekly Hours: 40 Shift: Varied (United States of America) Exempt/Non-Exempt: United States of America (Non-Exempt) Company: UHC United Hospital Center Cost Center: 600 UHC Dietary Address: 327 Medical Park Drive Bridgeport West Virginia Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws.

WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

The West Virginia University Health System is West Virginia’s largest health system and largest private employer, providing care to communities across West Virginia, Maryland, Ohio, and Pennsylvania. The integrated academic health system includes 25 hospitals and five institutes, with more than 3,500 licensed beds, 4,000 clinicians, 39,000 employees, and $8.5 billion in annual operating revenues. Anchoring the system in Morgantown, West Virginia, are WVU Hospitals, an 880-bed academic medical center, and the 150-bed WVU Medicine Golisano Children’s Hospital. Together, the Health System’s hospitals, clinics, and specialty programs provide a comprehensive continuum of care, ranging from community-based primary and specialty services to highly complex, quaternary care and post-acute care.